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Mexican Street Corn Pasta Salad

Mexican street corn pasta salad (elote pasta salad) with rotini coated in a smoky chili-lime crema, plus charred corn kernels and crumbled cotija in every bite. A quick toss-and-chill Tex-Mex pasta salad that tastes like esquites with fresh cilantro.
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Prep Time 15 minutes
Cook Time 15 minutes
chilling 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Side Dish
Cuisine: Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

Rotini pasta
  • 12 oz rotini pasta Cooked and cooled.
Corn and aromatics
  • 3 cup corn kernels Fresh or frozen.
  • 2 tbsp butter For charring the corn.
  • 0.25 cup red onion Finely diced.
  • 1 jalapeño Seeded and minced.
  • 0.25 cup fresh cilantro Chopped.
  • 0.5 cup cotija cheese Crumbled; plus more for topping.
Chili-lime crema dressing
  • 0.5 cup mayonnaise
  • 0.25 cup Mexican crema or sour cream
  • 2 tbsp fresh lime juice
  • 1 tsp lime zest
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 0.25 tsp garlic powder
Toppings
  • Tajin and extra cotija for topping Add to taste.

Equipment

  • 1 cast iron skillet

Method
 

Char the corn
  1. Melt the butter in a cast iron skillet over high heat, then add the corn kernels and char them undisturbed for 3-4 minutes until blistered. Stir and cook for 2 more minutes, then cool the charred corn.
Make the chili-lime crema
  1. Whisk mayonnaise, Mexican crema or sour cream, lime juice, lime zest, chili powder, smoked paprika, and garlic powder until smooth.
Toss the pasta salad
  1. Combine cooled pasta, charred corn, red onion, jalapeño, and cilantro in a large bowl.
  2. Pour the chili-lime crema dressing over the pasta and toss to coat, then fold in the cotija cheese.
Chill and finish
  1. Refrigerate for 30 minutes, then taste and adjust lime or chili to your preference.
  2. Top with extra cotija and a dusting of tajin, then serve with lime wedges.

Notes

Pro tip: for the best elote-style flavor, leave the corn undisturbed during the first char so it blisters instead of steams. Store covered in the refrigerator for up to 3 days; the salad can be made ahead but the cilantro is best fresh. Freezing is not recommended. Dietary swap: use light mayonnaise or Greek-yogurt-based crema to reduce calories and still keep the creamy texture.